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This roasted sweet potato nourish bowl with kale and chickpeas is a hearty meal that’s topped with a smoky tahini dressing. It’s vegan, gluten-free, oil-free, and works great for meal prep!

Vegan sweet potato nourish bowl with chickpeas, quinoa, and kale in a bowl.

The roasted sweet potato bowl is easy to put together and customizable. Just chop up some taters and onions, roast them, cook quinoa, and whisk a tahini dressing together. All of the components can be substituted to fit what you have on hand or what sounds good.

For more vegetable pack bowls try a chickpea vegetable rice bowl with a cashew dijon dressing or a vegan Southwest sweet potato bowl with a cilantro cashew dressing.

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Ingredients
Sauces for veggie bowls
Tips for making this recipe
How to make oil-free sweet potatoes
Can I use the roasted sweet potato bowl for meal prep?
More vegan nourish bowls
Recipe
Comments

Ingredients

Sweet potato - This roasted potato bowl uses sweet potatoes with chili powder and cumin, but it’s adaptable. Change up the spices to suit your preference. They’re also roasted without oil, but if that’s not your style just use a neutral-tasting oil.

Red onion - The onion can be left out if you’re not an onion fan. Red onions are milder when roasted and the cooking process brings out their natural sweetness.

Quinoa - Use any kind of quinoa that you prefer or substitute it with another grain. For more recipes that include quinoa, try zesty quinoa salad, mustard tempeh Buddha bowl, and butternut squash Buddha bowl.

Chickpeas - Chickpeas can be substituted with any type of bean that you prefer, keep in mind how your substitution would pair well with the smoky tahini dressing.

Kale - Remove the stem and tear the kale into bite-size pieces. Massaging the kale with a little bit of the dressing will tenderize the kale. The massaging isn’t necessary if you are using baby kale or you can substitute it with spinach.

Smoky tahini dressing - The sauce is the main flavor component tying everything together for this sweet potato tahini bowl. It uses tahini for creaminess, smoked paprika for flavor, and maple syrup to cut through the bitterness of tahini.

Roasted sweet potato nourish bowl with chickpeas, kale, and quinoa in a bowl.

Sauces for veggie bowls

If you don’t have tahini or want to try a different sauce for this kale sweet potato bowl, I have a few other recipes to try:

Vegan mustard sauce - It is flavor-packed and assertive enough for bitter greens.
Cashew dijon dressing - This dressing is milder and goes well with a more mellow green like romaine.
Cilantro cashew dressing - Uses cilantro as the main flavor driver and I like to pair it with sweet potatoes.

Tips for making this recipe

The recipe has instructions for how to roast sweet potatoes without oil, if you're not oil-free then skip tossing the potatoes with apple cider vinegar. Instead, toss them with enough neutral-tasting oil to lightly coat the potatoes or use a spritz of non-stick cooking spray.
I prefer to not peel my sweet potatoes, if you leave the skin on just be sure to scrub them clean to remove any dirt.
While your sweet potatoes and red onions are roasting, make your quinoa and tahini dressing.
How much water your dressing needs depends on how thick your tahini is and your desired consistency.
The tahini dressing may thicken while in the fridge. To thin it out just add a tablespoon of water at a time and whisk with a fork to combine. Add more water if needed to reach your desired consistency.

How to make oil-free sweet potatoes

To keep this sweet potato nourish bowl oil-free, the potatoes are tossed with apple cider vinegar for added moisture and to hold on to the seasonings. The vinegar taste will dissipate while roasting. Roasting the red onion brings out its natural sweetness and it already contains a lot of moisture, so it doesn’t necessarily need to be tossed in the vinegar.

Cubed sweet potatoes in a bowl with seasonings.

It’s important to stir halfway through because anything lining the outside of the tray will cook faster than other items on the tray. Rotate food from the center of the tray to the outside and vice versa to ensure consistent roasting.

Cubed sweet potato and red onions ready for roasting on a baking tray.

Lemon juice or vegetable broth can be used instead of apple cider vinegar (I just always have apple cider vinegar on hand). If you do use oil, then the vinegar can be replaced with a neutral-tasting oil suitable for high heat.

Roasted cubed sweet potatoes and red onions on a baking tray.

Can I use the roasted sweet potato bowl for meal prep?

Like a lot of leftover roasted veggies, they can lose some texture, but with that in mind, they still work well for meal prepping. Store the vegetables, quinoa, and chickpeas separately from the kale (or other greens) and the tahini dressing. Use an airtight container and store it in the fridge for up to 5 days.

More vegan nourish bowls

As always, I hope you enjoy this sweet potato nourish bowl recipe! If you like the recipe feel free to rate it and leave a comment.

Recipe

Roasted Sweet Potato Nourish Bowl

★★★★★

5 from 1 review

Author: Allie
Total Time: 50 minutes
Yield: 5 servings 1x
Diet: Vegan

Print Recipe

Description

This roasted sweet potato nourish bowl with kale and chickpeas is a hearty meal that’s topped with a smoky tahini dressing. It’s vegan, gluten-free, oil-free, and works great for meal prep!

Ingredients

Scale

1 large sweet potato (about 1.73 lbs (785 g)) scrubbed clean, diced into bite-size pieces
1 large red onion, peeled and cut into wedges or large dice
2 tablespoons apple cider vinegar
1 teaspoon chili powder (the spice blend not cayenne pepper or chili flakes)
1 teaspoon ground cumin
Salt and pepper to taste
5-6 cups fresh kale (or your favorite greens), stems removed and torn into bite-size pieces
1 can (15 ounces (426 g)) chickpeas or your favorite can of beans, drained and rinsed
1 cup uncooked quinoa

Smoky Tahini Dressing

½ cup tahini (stir well before measuring)
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
2 teaspoons tamari
½ teaspoon garlic powder
¾ teaspoon smoked paprika (or ⅛ teaspoon liquid smoke and ½ teaspoon paprika)
⅓-½ cup water

Toppings

Pepitas (raw pumpkin seeds)

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Instructions

Preheat the oven to 425 F (220 C).
For oil-free roasting, add sweet potatoes with apple cider vinegar, chili powder, cumin, salt, and pepper to a bowl and toss to coat. Lift the vegetables out of the bowl (don’t dump them out), leaving any extra liquid behind, and spread them out on a silicone mat or parchment paper-lined baking tray (for oil-free roasting). Or use oil and skip the apple cider vinegar.
Add the red onion to the tray and toss with the sweet potato.
Roast for 30-35 minutes or until the potatoes are easily pierced with a knife, stir them halfway through.
While the vegetables are roasting, cook your quinoa according to the package directions and make your tahini dressing. Start with ⅓ cup of water for the dressing, then add more if needed. The thickness of the tahini determines how much water is needed.
Use 1-2 tablespoons of the tahini dressing to massage into the kale to tenderize it.
When ready to assemble, add your desired amount of roasted vegetables, quinoa, chickpeas, and greens to a bowl. Then top with tahini dressing.

Notes

The sweet potatoes may take longer to roast, it depends on how large you cut the pieces.

If you are using oil to roast the sweet potatoes, skip the apple cider vinegar for the potatoes. The veggies can be placed on the baking tray and tossed with the oil and seasonings.

Nutritional information is a rough estimate.